Get ready to dive into a bowl of pure comfort with this beef short rib pasta recipe. It’s rich, flavorful, and guaranteed to satisfy your deepest pasta cravings.
Why This Recipe Works
- The slow-cooked beef short ribs become meltingly tender, infusing the pasta with deep, meaty flavors.
- A combination of red wine and beef broth creates a luxurious sauce that clings perfectly to every noodle.
- Fresh herbs and a touch of cream add brightness and richness, balancing the dish beautifully.
- This recipe is a fantastic way to impress guests or treat yourself to a restaurant-quality meal at home.
- It’s versatile, allowing for various pasta types and additional veggies based on preference.
Ingredients
- 2 lbs beef short ribs, trimmed of excess fat
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 1/2 cup heavy cream
- 12 oz pasta of choice
- Salt and pepper to taste
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Pasta pot
- Colander
Instructions
Step 1: Brown the Beef Short Ribs
Heat the olive oil in your Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside. This step is crucial for building flavor, so don’t rush it. Tip: Make sure your pot is hot before adding the ribs to ensure a good sear.
Step 2: Sauté the Aromatics
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. The onions should be translucent but not browned. This creates a flavorful base for your sauce.
Step 3: Deglaze and Simmer
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, tomato paste, and thyme, then return the short ribs to the pot. Bring to a simmer, then cover and cook on low heat for 2.5 to 3 hours, until the meat is fork-tender. Tip: Check the pot occasionally to ensure the liquid is at a gentle simmer, not a boil.
Step 4: Shred the Meat and Finish the Sauce
Once the ribs are tender, remove them from the pot and shred the meat, discarding any bones. Skim off any excess fat from the sauce, then stir in the heavy cream. Return the shredded meat to the pot and keep warm. The sauce should be rich and slightly thickened.
Step 5: Cook the Pasta and Serve
Cook your pasta according to package instructions until al dente. Drain, then toss with the beef short rib sauce. Serve immediately, garnished with additional thyme if desired. Tip: Reserve a cup of pasta water to adjust the sauce’s consistency if needed.
Tips and Tricks
For an even deeper flavor, consider marinating the short ribs overnight in a mixture of red wine, garlic, and herbs. If you’re short on time, a pressure cooker can reduce the cooking time significantly. Don’t skip the step of skimming the fat from the sauce; it makes a big difference in the final dish’s richness and texture. Experiment with different pasta shapes; wider noodles like pappardelle hold up well to the hearty sauce. Finally, a sprinkle of freshly grated Parmesan cheese before serving adds a nice salty finish.
Recipe Variations
- For a lighter version, substitute the heavy cream with Greek yogurt or omit it entirely.
- Add mushrooms or carrots during the sauté step for extra vegetables.
- Use white wine instead of red for a different flavor profile.
- Swap the pasta for polenta or mashed potatoes for a gluten-free option.
- Add a pinch of red pepper flakes for a spicy kick.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! The flavors actually deepen when allowed to sit, making this a great make-ahead meal. Simply prepare the sauce and meat as directed, then store in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or broth if the sauce has thickened too much.
What type of red wine should I use?
Choose a dry red wine that you enjoy drinking, such as Cabernet Sauvignon or Merlot. The wine’s flavor concentrates as it cooks, so avoid anything too sweet or overly tannic. If you prefer not to cook with alcohol, you can substitute with additional beef broth and a tablespoon of balsamic vinegar for acidity.
How can I thicken the sauce if it’s too thin?
If your sauce needs thickening, you can simmer it uncovered to reduce, or make a slurry with a tablespoon of cornstarch and two tablespoons of cold water, then stir it into the simmering sauce. Be sure to cook for a few minutes after adding the slurry to eliminate any starchy taste.
Summary
This beef short rib pasta recipe is a decadent, comforting dish perfect for special occasions or a luxurious weeknight dinner. With tender meat, a rich sauce, and al dente pasta, it’s sure to become a favorite.